To quickly chop a lot of basil, stack several leaves and roll them into a tight tube. Slice the leaves widthwise into narrow pieces to create long thin strips. If you’d like smaller pieces, chop the strips again.
“It’s easy to double this great recipe for a crowd. You can make the tomato topping ahead, or keep it simple and serve it as a dip for the French bread slices.” —Marie Cosenza, Cortlandt Manor, New York